So I am brewing an Autumn Amber ale kit from Midwest tomorrow. The bottle says to ferment at 70-75 degrees. I have been reading around and am under the impression that is on the high side. I was planning to keep temps at 64-66 for the first 5-7 days and then go to 70 for 2 weeks then bottle as long as s.g. allows that time frame. Does this sound good or should I tweak it a little?
WLP001 question...
- Thread starter Anubrious
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I would go with your ferment schedule. The first few days in the mid 60s will keep esters at a minimum. Raising at the end will help it attenuate fully and allow the yeast to clean up any fermentation byproducts. You're on the right track.
